Butterfinger Cake

I am constantly asked to bring this treat to parties! My friend, Carrie, found this gem and shared it with Andrew and I a few years ago. The caramel mixture keeps the cake extra moist and the crunch of the bars is a fun contrast. A genuine party in your mouth! :)

1 yellow cake mix

1 8 oz. jar of caramel ice cream topping

1 14 oz. sweetened condensed milk

4 large Butterfinger candy bars, crushed

1 16. oz. whipped topping

Prepare cake mix as directed in a 9x13. Cool and pierce several times. Mix half of whipped topping, caramel (reserve a small amount to drizzle on top) and condensed milk. Pour over cake; sprinkle half of the crushed Butterfingers on top. Ice the cake with the remainder of the whipped topping. Sprinkle the remaining Butterfingers on top. Chill until ready to serve.

This is a winner, y'all!

Oreo Truffles

I found this recipe in a Kraft Food & Family magazine.  Super easy.  Super delicious.

1 package Oreos, divided

1 8 oz. package cream cheese, softened

2 packages Baker's semi-sweet baking chocolate, melted

Crush 9 of the cookies to fine crumbs in a food processor - set aside.  Crush remaining 36 cookies to fine crumbs and place in a medium bowl.  Add cream cheese and mix until well blended.  Roll cookie mixture into 42(ish) balls, about 1 inch in diameter.  Dip balls in chocolate and place on wax paper-covered baking sheet.  Sprinkle with reserved cookie crumbs.  Refrigerate until firm, about 1 hour.